Can I Make "Spinach and Artichoke Dip Hasselback Chicken"?
Updated: Aug 26, 2020
This recipe from Tasty on YouTube looked good and I decided to make it minus the artichoke because I didn't have any around.
As I mentioned before in my Baked Cheese Puff Post (link), I had been lazy about doing the "Hasselback" technique during that recipe -- where you make multiple slices deep, but not all the way through your meat or potatoes, etc.
Which is funny because it doesn't take that much effort. Also, there is a reason for it -- you get more surface area for different flavors. More info below.
What is the Hasselback technique?
Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It’s a way of creating more surface area for flavors and creating additional texture. As a technique, it’s nothing new.
The most widely circulated origin story is that hasselbackspotatis were first served in the 1950s at the Hasselbacken Restaurant and Hotel in Stockholm—and very few people noticed. For another half-century or so, it kicked around in pages of cookbooks and appeared on restaurant menus, largely without fanfare. And then, in 2011, something changed. It’s unclear why, exactly, but around that time, food blogs were abuzz with recipes for hasselback potatoes. Joy the Baker was into it. So was Gina Matsoukas, aka Running to the Kitchen. Adrianna Adarme of A Cozy Kitchen loved it. J. Kenji Lopez-Alt of Serious Eats set about making it even better.
What I used:
- Chicken breast
- Frozen spinach (microwaved and pat dry)
- Cream cheese
- Sour cream
- Salt & pepper to taste
Ooops, when I was making it, I forgot that there was garlic powder and mozzarella cheese in the recipe.
I have mentioned before that sometimes I will cook a bunch of chicken breasts and then use them for different recipes by adding sauces or different ingredients.
However, you can't do that with this recipe -- you need to start with a raw chicken breast here.
I preheat oven to 350 degrees.
I made several parallel slits into the chicken breast, but you don't cut all the way through -- maybe 80-90% through.
I added the cream cheese and sour cream to the spinach and mixed it together. I added salt & pepper to taste.
Then you stuff in the spinach-cheese mixture into the slits. By having the slits, you get more spinach and cheese flavor in each bite. I baked it for ~20 min.
We are good at this! It's really tasty and I learned it's really easy to do the Hasselback technique. I'll try it again when I have artichokes, so it's spinach and artichoke dip stuffed chicken. You can use the Hasselback technique for different recipes. I think it's especially good to use when there is cheese involved. :)
Give it a try! We are good at this!